Onyx Coffee Lab Geometry — 2 brew methods

Onyx Geometry Origami

Onyx Coffee Lab · Pour-over · Origami Dripper

25 g → 400 g · 1 : 16 · 205 °F · 3:35 total

Onyx's Origami brew guide for Geometry: a bloom and five spiral pours at 1:16 and 205 °F for a berry and stone-fruit filter cup.

1. 0:00bloom50 g
2. 0:30spiral pour160 g
3. 0:45spiral pour220 g
4. 1:05spiral pour280 g
5. 1:30spiral pour340 g
6. 2:00spiral pour400 g

Onyx pairs the Origami with a Hario cone filter for this guide.

Transcribed from Onyx Coffee Lab — Geometry brew + espresso guides on 2026-07-24

Onyx Geometry Espresso

Onyx Coffee Lab · Espresso

20 g → 47 g · 1 : 2.4 · 0:29 total

Onyx Coffee Lab's espresso for Geometry: 20 g in, 47 g out on a Series 1 profile — line pressure, then 9 bar for 26 seconds.

1. Series 1 profile: line pressure for 0–3.5 seconds, then extract at 9 bar for 26 seconds.

Transcribed from Onyx Coffee Lab — Geometry brew + espresso guides on 2026-07-24